Ginger Ale Roast Beef
Infused with the zesty sweetness of ginger ale and seasoned with a medley of savory spices, Ginger Ale Roast Beef is a show-stopping comfort food that's perfect for family dinners or special gatherings. This slow-cooked masterpiece features a tender beef chuck roast nestled in a flavorful broth of ginger ale, soy sauce, and Worcestershire, accompanied by hearty red potatoes, carrots, and aromatic onions. The unique addition of ginger ale provides a subtle caramelized tang that perfectly complements the rich, melt-in-your-mouth beef. With just 20 minutes of prep time, this dish bakes low and slow in the oven, requiring minimal effort for maximum flavor. Serve it with the pan juices for a soul-warming meal that’s sure to impress. Ideal for Sunday suppers or holiday feasts, this recipe is a delicious twist on a classic pot roast and your new go-to for effortless satisfaction.
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Recipe Information
Ingredients
- 3 lbs beef chuck roast
- 2 cups ginger ale
- 1 cup beef broth
- 1 large yellow onion
- 3 large carrots
- 4 medium red potatoes
- 4 cloves garlic cloves
- 3 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon paprika
Instructions
Preheat your oven to 325°F (165°C).
Pat the beef chuck roast dry with paper towels. Season all sides with salt, black pepper, paprika, and dried thyme.
Heat olive oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove the roast and set aside.
Peel and slice the onion into thick wedges. Peel the carrots and cut them into 2-inch pieces. Quarter the red potatoes. Mince the garlic cloves.
In the same pot, add the onions and garlic. Sauté for 2-3 minutes until fragrant and lightly softened.
Deglaze the pot by pouring in the ginger ale and scraping up any browned bits at the bottom. Add the beef broth, soy sauce, and Worcestershire sauce. Stir to combine.
Return the seared roast to the pot, nestling it into the liquid. Surround the roast with the carrots and potatoes.
Cover the pot with a lid and transfer it to the preheated oven. Roast for 3.5 to 4 hours, basting occasionally, until the beef is tender and easily pulls apart with a fork.
Remove the roast and vegetables from the pot, and let the meat rest for 10 minutes before slicing or shredding.
Serve the beef with the carrots, potatoes, and a drizzle of the flavorful pan juices.
Nutrition Facts
Calories |
4572 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.9 g | 388% | |
| Saturated Fat | 114.2 g | 571% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 6237 mg | 271% | |
| Total Carbohydrate | 212.5 g | 77% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 71.1 g | ||
| Protein | 271.1 g | 542% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 435 mg | 33% | |
| Iron | 46.6 mg | 259% | |
| Potassium | 8054 mg | 171% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
